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The Anova Sous Vide Precision Cooker provides a new way to poach a whole chicken. In addition to a perfectly poached chicken, you get an entire back of super flavorful chicken stock — much more flavorful than you’d get poaching a chicken directly in water.

Ingredients for 4

1 (4-pound) whole chicken, trussed

4 cups chicken stock

2 cups diced carrots

2 cups diced celery

2 cups diced leek

1 teaspoon kosher salt

1 teaspoon whole black peppercorns

1 dried bay leaf

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

Step 2

Combine all ingredients in a very large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.

Finishing Steps

Step 1

When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Reserve cooking liquid to use as a broth in other recipes. Heat the broiler to high.

Step 2

Pat the chicken dry and place on a foil-lined baking sheet. Broil until the skin is golden brown, 5 to 7 minutes. Let rest for 10 minutes, slice, and serve.